2Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

4Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.

5Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.

6Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Expert Tips

Stone-ground whole wheat and graham flours contain the oil-rich germ of the wheat kernel. This means good nutrition but not-so-good shelf life. Refrigerate or freeze whole-grain flours to keep them fresh.

How do you know when bread is sufficiently kneaded? Besides watching the clock, note when the dough loses its “stickiness” and becomes smooth and springy. It’s nearly impossible to overknead bread; better to err with too much kneading than not enough.